Baked / Overnight Oatmeal

It’s a reasonably lazy weekend morning. The study plan starts at noon, so I have plenty of time for coffee, a breakie, and the like. I’ll leave covering the last bit of AI Governance for the afternoon and focus on a good breakfast. I’ve been traveling this week, and as such, my diet has been “erratic,” so maybe it’s time to bring it back into compliance with my targeted diet.

One thing that has been popping up in my social media feeds is overnight oats, and they did interest me. However, on investigation, the health aspects are dubious, and for the price per pound, I can go with grass-fed, prime-grade, or steak. Maybe I should just deal with this myself.

Long ago, I had a client whose servers were in a data center in lower Manhattan. Where they were located has no bearing on this story, but what does have bearing is the breakfast place/bar I would grab breakfast in. Their specialty was baked oatmeal served in a block with scalded milk, butter, raw sugar, and optional diced seasonal fruit. (Thanks for introducing me to the Greydog , AO)

One can prepare this and bake it immediately or prepare it and refrigerate it overnight and bake it the following day. I’ve called out rolled oats, but steel-cut oats can be used.

From Wikipedia:

Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.

Baked Oatmeal

Simple, hearty, tasty

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Global

Servings 4 Servings

Calories 257 kcal

Ingredients

  

1x2x3x

• 1 1/2 cups Rolled Oats Old Fashioned, not quick
• 3/4 tsp Baking Powder
• 1 tsp Ground Cinnamon Good Stuff
• 1/4 tsp Nutmeg Fresh Ground
• 1/4 cup Raw Sugar Packed, more if you like sweet
• 1 cup Milk
• 1 ea Egg Large
• 1/2 tsp Vanilla Extract Good Stuff
• 2 tbsp Butter
• 2 ea Apples Large Sweet, (Empire, Honey Crisp), peeled, diced
• 1/4 tsp Salt

Instructions

 

• Lightly grease a 9X9-inch baking pan with nonstick cooking spray and set aside. Preheat the oven to 325 degrees F
• In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt and brown sugar.
• In a large liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla.
• Pour this mixture over the dry ingredients and add the melted butter. Stir to combine.
• Arrange the diced apples evenly over the bottom of the baking dish and pour the oatmeal mixture over the top.
• Bake for 35-45 minutes until the top is golden and the mixture is setup.

Notes

Make Ahead: Cover, refrigerate overnight, and uncover before baking the following day.

I serve it in a bowl with a splash of scalded milk,  passing raw sugar to the side.

Add-Ins: You can also add diced nuts or macerated raisins to the oatmeal mix.  This is written for apples, but peaches, blueberries, pears, etc, can be utilized.

Nutrition

Calories: 257kcalCarbohydrates: 37gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 23mgSodium: 217mgPotassium: 287mgFiber: 3gSugar: 16gVitamin A: 277IUVitamin C: 0.04mgCalcium: 132mgIron: 1mg

Keyword Apple, Baked, Oatmeal

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